1 cup fresh satsuma orange juice (about 4 satsumas)
6 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
3 (1/4-inch) slices peeled fresh ginger
6 (6-ounce) skinless salmon fillets (about 1/2 inch thick)
1 tablespoon water
1/2 teaspoon cornstarch
2 satsuma oranges, peeled and separated into sections
2 tablespoons green onion strips
How to Make It
Combine first 9 ingredients in a large zip-top plastic bag. Add salmon to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove salmon from bag, reserving marinade. Strain marinade through a sieve into a bowl; discard solids. Place marinade in a small saucepan over high heat. Bring to a boil; cook until reduced to 1 cup (about 6 minutes). Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add orange sections; cook 30 seconds. Set aside; keep warm.
Place salmon on a broiler pan coated with cooking spray; broil 8 minutes or until desired degree of doneness. Serve with sauce. Sprinkle with green onion strips.
Delicious. I marinated for a full hour, but the sauce on top really makes this dish. I misread the directions and put the cornstarch in before I reduced the sauce, but it turned out okay. I also only used orange juice, and not oranges and orange rind, but it did not lack for flavor. Will definitely make again.
I will make this again and again. I substituted regular oranges because that is what I had. The orange/satsuma zest really adds a depth of flavor that is delicous. I sprayed a nonstick skillet with cooking spray and sauteed the salmon until it was cooked medium. I served on a bed of quinoa and spinach.
My family loved this! The sauce is excellent. Sweet and mildly spicy. My father-in-law brings up this recipe every time we talk about salmon. =) I just used the oranges available at my grocery store and those seemed fine.
This dish was excellent. The sauce was unexpected. I thought it would be super sweet,
and it was sweet but also salty and sour. It was really good. I'm in california and satsumas are being sold in the normal grocery stores. I'll definitely be making this again.
I did not get to marinate the salmon for the full hour, maybe the ginger flavor would develop better. I thought this was incredibly bland. I used Clementine oranges, and mixed the juice of the two I used for the rind with ready made orange juice. Salt made this better, I might try adding some brown sugar next time. Where do you find Satsumas anyways?
I made this last night and it was delicious. The sauce had a pleasing balance of sweet, sour and spicy flavor.
QUICKER SUBSTITUTIONS: I subbed orange juice in a carton for the fresh-squeezed. Subbed a can of mandarin oranges for the satsumas. I don't care for pepper flakes, and used Thai chili paste instead to add heat.
I served the salmon on a bed of brown rice with sauce drizzled over. A veggie side suggestion is sugar snap peas sauteed in sesame oil.
Will definitely make this one again.
Even without the satsumas, this was a great, easy, tasty dish! I used fresh oranges from the farmer's market (very sweet and juicy) in place of the satsumas. I prepped the marinade early in the day so that it was ready for adding the salmon. I broiled the salmon while the sauce was cooking (I think I put it in once the sauce had cooked for a few minutes, before adding the cornstarch/water). I served it with some brown rice and peas; not very elegant, but easy enough sides for a weeknight. The marinade kept the salmon tasty and moist and the sauce was very flavorful, especially over the rice. My toddler and I loved this and I'll definitely make it again.
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